Cherry-Chocolate Black Forest Cake

1.Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.

2.Prepare the chocolate cake batter according to the package instructions, incorporating the eggs, oil, and water as directed. Stir in 1 tablespoon of cocoa powder for extra richness.

3.Divide the batter evenly between the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

4.While the cake bakes, prepare the chocolate pudding by whisking the instant chocolate pudding mix with 2 cups of cold whole milk until thickened. Refrigerate until ready to use.

5.In a small bowl, combine the thawed and drained cherries with the cherry preserves and 1 tablespoon of granulated sugar. Gently fold in the blackberries. Set aside to macerate.

6.Once the cakes are baked, remove them from the oven and allow to cool in the pans for 10 minutes. Then, transfer to a wire rack to cool completely.

7.In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form to create whipped cream.

8.Once the cakes are completely cooled, level the tops if necessary to create even layers.

9.Place one cake layer on a serving plate. Spread half of the cherry and blackberry mixture evenly over the cake layer.

10.Spoon half of the prepared chocolate pudding over the fruit layer and spread gently to cover.

11.Top with a generous layer of whipped cream, smoothing it evenly.

12.Place the second cake layer on top and repeat the layering process: fruit mixture, chocolate pudding, and whipped cream.

13.Sprinkle the chopped semi-sweet chocolate chips and remaining cocoa powder over the top whipped cream layer for garnish.

14.Refrigerate the assembled cake for at least 2 hours to allow flavors to meld and the cake to set.

15.Before serving, optionally garnish with a few fresh blackberries and cherries for an elegant presentation.